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Scandalous Orange Pie

Difficulté : Medium
Catégorie : Sweet
Cout : Low cost
But why such a name? Well, this orange pie is…nourishing! But the most incredible thing is that the people who tasted it, found it light…! It is a crumbly, crispy pastry filled with an almond and orange cream, topped with a rich orange cream. A real sin, but so good! I give here the recipe of my favorite pie dough particularly and it is perfect for this recipe.

Recipe of the scandalous orange pie (6 persons): 

Crispy sweet dough (suitable for 2 pies):
-250g of flour
-175g of soft butter
-50g of egg
-65g of powdered sugar
-1 pinch of salt
-vanilla powder

Almond and orange cream:
-the zest of 2 untreated oranges
-90ml of orange juice
-2 eggs
-100g of powdered sugar
-75g of soft butter
-85g of almond powder

Orange cream:
-1 egg
-1 egg yolk
-85g of sugar
-the zest of an untreated orange
-90ml of orange juice
-85g of soft butter
-5g of cornstarch

Start by preparing the crispy sweet pastry by . Place the egg, butter, powdered sugar, pinch of salt and vanilla powder in the mixing bowl. 

Mix with the sheet (the “k” of the kitchenaid or kenwood) to obtain a cream, then add the flour at once. Mix just to incorporate this one without insisting. 

Place the dough between two sheets of parchment paper and roll out thinly. 

Line a 20cm x 2.5cm pie plate.

Be sure to make a right angle inside the circle.

Put the dough in a cool place and prick the bottom with a fork. 
Preheat the oven to 180°C.

Make a bag of flour, as explained in the recipe for raspberry tarts. 

Bake for 15-20 minutes, then remove from the oven and remove the flour bag. Return to oven for 5 minutes. 

Bernard’s adviceThe orange and almond cream is very wet, so the pastry base will have to be sealed. The only way is to put a layer of egg white and cook this layer which will act as an insulator. 

Spread a thin layer of egg white over the entire inner surface of the pastry base.

Then bake for 10-15 minutes. This photo is just of the baked white, you have to let it cook to brown the bottom of the dough. The cooking time depends as always on the power of the oven of each!

Meanwhile, prepare the almond and orange cream. Place soft butter, powdered sugar and almond powder in a bowl. 

Add the zest of the two oranges (untreated!). 

The eggs… 

And the orange juice. 

Mix well. The cream will certainly make lumps but it doesn’t matter! When you bake, everything comes back to normal!

Pour over the golden brown pastry base. 

And bake again at 180°C for 35 to 45 minutes. You have to watch, but the cream has to be golden anyway, like a quiche…
Remove from heat and cool on a rack. 

Then prepare the orange cream. Place the egg, yolk, sugar, cornstarch, orange zest and orange juice in a saucepan. 

Cook gently over low heat, stirring constantly with a whisk. When the cream boils, remove from heat. Let cool, then when the cream is at 50°C, add the butter in pieces.

Mix well to incorporate all the butter. Let cool for 10 minutes, then pour over pie. 

Place the pie in the refrigerator for at least 2 hours. 

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